Liqueur chocolate truffles.

Divine, hand-made liqueur chocolate truffles...melt in the mouth!
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What can I say more?

Truffles can be simply dusted with cocoa, icing sugar, or coated in melted chocolate. Don’t worry if the truffles are not perfectly round as the irregular shape looks more authentic :-).

Chocolate truffles

(Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson)

Makes 30 medium truffles

Ingredients:

250ml (1 cup) double cream
285g fine quality dark chocolate, chopped
45g (3 tablespoons) unsalted butter
50ml favourite liqueur

Method:

1. In a pan over medium heat, bring the cream to a boil. Remove from the heat and add the chocolate and butter. Stir gently until melted; then stir in the liqueur. Strain into a bowl and leave to cool to room temperature. Cover and chill for 4hours or overnight.
2. Using a small ice cream scoop, scrape up the chocolate mixture into 30 small balls and place them on the prepared baking sheets.
3. If dusting with cocoa or icing sugar, sift a thick layer of cocoa powder/icing sugar on to a dish or pie plate. Roll the truffles in the cocoa/icing sugar, rounding them between the palms of your hands. (Dust your hands with cocoa powder/icing sugar to prevent the truffles from sticking.
4. Chill in the refrigerator for several hours before placing in a serving bowl or individual cup cases.

Enjoy!